January 6th, 2004

Beer Brewing Monkeys of Borneo

Beasties

I now have three carboys working in the closet. Why three, you ask? It’s simple, really...

As of Sunday, the Old Ale yeast (WYeast Ringwood Ale, IIRC) appeared to have stalled hopelessly. I repitched, hoping to finish the fermentation and salvage the brew. It’s all a little frustrating because I had high hopes for it and wanted to gift a good part of it to folks who have taken interest. In theory, at least, it’s the sort of beer that has the potential to age well in the larder. The lesson learned here is that things can go wrong despite best efforts.

The Super Stout has been moved to secondary for a couple of weeks of conditioning. The initial tasting suggests that it will be on the sweet side, and I’m wondering if we weren’t a little heavy-handed with the adjuncts. Nevertheless, it does hold some promise, and I’ll be curious to see what the drivers of this project think of it.

The final carboy holds the English Bitters. It’s the latest experimentation attempting to find a style for a ‘house’ beer, so yea, we went forward even though it meant picking up a third carboy (six gallons and big enough that the makers felt that the ribs would be superfluous.)

Perhaps it’s strange, but writing this has made me a little sad. Truth be known, I wasn’t as tingly on Sunday as I usually am when we brew. A number of things contributed – the unexpected Old Ale results kind of set the pace, but I was also coping with pervasive fatigue and wrestling with occasional anxiety. It’s passing, but I do wish I could rely on myself not to be quite so swayed by the little things. Basically, if there is a still center, I was surfing the rip tides over on the left. So much for the Zen mind.

This too may seem strange, but I miss you all.
  • Current Music
    Björk, "Possibly Maybe"
The gentleman is always properly dressed

Science!

Paul stopped by with my spankin' new homemade cooling coil. I'm speechless. Not only was it an amazingly cool thing to do, but when we tested it, it brought water at a full boil down below pitching temperature in no more than five minutes.

For those of you who haven't seen the process, the time spent cooling the wort is unusually long and dull. You set the pot in cold water, pack it with ice, and hope that you won't have to wait more than an hour before you can add the yeast.

Five. Frickin'. Minutes.

I am filled with Deee-Lite!
  • Current Mood
    giddy giddy